Frito Pie

Photo by susie d.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • FOR THE CHILI:

  • 2 1/2

    lb. ground beef

  • 3

    tbsp. olive oil

  • 1

    medium yellow onion, finely chopped

  • 6

    cloves garlic, finely chopped

  • Kosher salt, to taste

  • 2

    tbsp. ground cumin

  • 2

    tbsp. chili powder

  • 2

    tbsp. dried oregano

  • 2

    tbsp. freshly ground black pepper

  • 1 1/4

    tbsp. garlic powder

  • 1

    tbsp. paprika

  • 1 1/2

    tsp. cayenne pepper

  • 2

    bay leaves

  • 3

    cups whole peeled canned tomatoes in juice, puréed

  • FOR THE FRITO PIE:

  • 1

    10.5-oz. bag Fritos-brand corn chips

  • Shredded white and orange cheddar cheeses, sour cream, sliced jalapeños, minced red onion, sliced scallions, and cilantro leaves, to garnish

Directions

INSTRUCTIONS 1. Make the chili: Working in batches, add beef to a 6-qt. saucepan over medium-high heat, and cook, stirring, until browned, about 10 minutes. Drain beef in a colander, and return pan to heat with oil. Add onion, and cook, stirring, until caramelized, about 15 minutes. Add garlic, season with salt, and cook until garlic is soft and lightly browned, about 5 minutes. Add cumin, chili powder, oregano, pepper, garlic powder, paprika, cayenne, and bay leaves; stir until smooth and fragrant, about 1 minute. Add reserved beef, tomatoes, and 1½ cups water, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 45 minutes. 2. Divide chips among 6 serving bowls and top with some of the chili; garnish with cheeses, sour cream, jalapeños, red onion, scallions, and cilantro, if you like.

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